• Preheat oven to 425 F.

Crust

• Grate two peeled sweet potatoes. Place grated sweet potatoes in a large cheesecloth and squeeze out any moisture.
• Put in a medium mixing bowl, set aside
• In a large mixing bowl, whisk together egg, nutmeg, cinnamon, salt, and pepper. Add squeezed sweet potatoes and mix until well combined.
• Spray a 9-inch pie pan with cooking spray. Press the sweet potato mixture into the bottom and up the sides of the pan.
• Bake for 20 minutes. Remove from the oven and let cool for about 10 minutes.

Filling

• Turn oven down to 350 F.
• Meanwhile, heat olive oil in a large skillet over medium heat.
• Add red bell pepper, diced onions, and garlic, cook for 3-4 minutes stirring frequently. Remove from skillet and set aside on a plate.
• In the same skillet add butter and melt then add the fresh spinach and cook until it is barely wilted, remove any liquid.
• In a medium bowl whisk together eggs, milk, salt, pepper, Italian seasoning, mozzarella, and parmesan until well blended.
• Layer onion, garlic red bell pepper, and spinach in a greased 9-inch pie plate or quiche dish, using a spatula to spread evenly. Sprinkle chopped tomatoes on top.
• Pour egg mixture over the prepared crust using a spatula to spread evenly. You can top with more cheese.
• Bake at 350 for 30 minutes or until you can insert a knife in the center and it comes out clean.
• Allow cooling for 20 minutes before serving. Enjoy!